Recipe: Vietnamese Ramen by Chef Masanori Shiraishi of CO

Tonight on the Hog Blog, we are taking a visit to Asia with Chef Masanori Shiraishi of CO. His blend of experience, enthusiasm, vigor and training is responsible for the development of a menu fusing traditional and modern, innovative yet time-honored offerings. Chef Masa joined the CO family in 2014 and has since utilized his 25 years culinary experience and Japanese heritage to craft fresh, robust dishes with creative twists.

Chef Masa shares with us his recipe for Vietnamese Ramen. Follow along below and recreate this fantastic dish at home!

Marinate over nightPlace in into deep baking pan, covered with foilCook in oven for 2 hours on 350 F, fan onWhen done, place on a sheet pan, cool it in refrigeratorSliced it into ¼ inch thick when hard and cool

Chop vegetables and place into stock pot with chicken/pork bonesFill with water & bring to a boilCook on low heat for 6 to 8 hours (add water if needed)Strain all veggies/bonesPlace stock soup into pot and bring it to boil (make sure to skim all fat from soup)Season with sugar/salt (2:1 ratio)

Chop cilantroSlice green onion on the bias to about inch longSlice yellow onion very thin and mix the above all togetherPlace 2 ½ cup chicken/pork soup into sauce pan, bring it to boilUsing the ladle, whisk the soup in circlesThen, drop raw egg (will help poach egg easier and better)Once egg turns white on the outside, turn down to low heat, drop baby bok choy into soup and let it cook until doneAt same time have boiling water in a different pot to cook wonton noodle (takes about 2 to 3 min)Place cooked noodles into serving bowl, make sure to strain all water – it will weaken broth if you don’tPlace 2 sliced pork belly (sauteed or grilled both side)Place 3 oz pulled pork & the bok choy all on top of noodleUsing table spoon to scoop, gently place poached egg on topPour soup into bowlGarnish with herb mix and fried shallots